Gingerbread Stamped Cookies
perfect for Christmas cookie boxesI bought cookie stamps a year ago hoping to make stamped cookies that I found so pretty yet I never got around to it. Since I make cookie boxes every Christmas to give to friends and family, I decided that this year is the year I make them! These gingerbread stamped cookies are packed with ginger flavor that are decorated with such beautiful patterns.
This is where I got my cookie stamps from: https://amzn.to/4iC1Zrj
I love adding a glaze onto these cookies. They just make the design pop and add such a nice contrast to the gingerbread color.
This recipe also calls for molasses which is a thick, dark syrup thats produced as a byproduct of making sugar. It’s sweet but still has a bitterness.
I based my recipe off of Nordic Ware’s recipe found here.
Ingredients
makes 24 cookies
3 1/2 cups (420 grams) all-purpose flour
1 tablespoon cocoa powder
1 tablespoon cinnamon
1 tablespoon ground ginger
1/2 teaspoon ground cloves
1 teaspoon salt 1 cup (16 tablespoons) unsalted butter, room temperature
1 cup (200 grams) granulated sugar
1 large egg
1/2 cup (~170 grams) molasses
Icing
1 1/2 cups (180 grams) powdered sugar
3 tablespoons water
Sugar for rolling
Directions
Sift together 3 1/2 cups flour, 1 tablespoon cocoa powder, 1 tablespoon ginger, 1 tablespoon cinnamon, 1/2 teaspoon cloves, and 1 teaspoon salt into a bowl. Set aside.
Add 1 cup unsalted butter to another bowl and beat on high with a hand mixer to break it up. Add 1 cup sugar to the butter and cream the butter on high until light and fluffy. Add an egg and mix until combined. Then add 1/2 cup molasses and mix again until combined. Add the flour mixture to the butter mixture and now mix on low just until it comes together. Switch to a spatula and fully mix the dough until no white streaks remains.
Refrigerate your dough for 1 hour. Preheat your oven to 350 degrees F.
After an hour, portion your dough into 1.5 tablespoon balls. I like to use a small cookie scoop but you can eyeball it to the size of a golf ball. Place the dough balls onto a baking sheet 4x3 (so 12 for each sheet). Do not line your baking sheet with parchment paper; you want the dough to stick to the metal. Dip your cookie stamp into some sugar then press the stamp onto one of your dough balls. Press firmly down wiggling a bit up and down left and right until the dough comes out the edges. Then gently but firmly pry off the stamp. Repeat with all cookies.
Bake your cookies in a 350 degrees F oven for 12-14 minutes. Remove from oven and let the cookies, still on the baking sheet, cool completely. Once cool, you can nudge the cookies off of the baking sheet.
Sift 1 1/2 cups powdered sugar into a bowl. Then add 3 tablespoons water and whisk until you make your glaze. It will be a bit runny. Brush the glaze onto each cookie then let them sit for a few hours to dry completely. I just leave them out overnight.
Once the icing has fully hardened, enjoy!
